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Mazel Tov Star Of David Throw Pillows - Jewish Home Decor Items - Hebrew Gifts For The Home

Mazel Tov Star Of David Throw Pillows - Jewish Home Decor - Hebrew Gifts For The Home



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Fillets Of Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Fillets Of Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Fillets Of Fish



Fillets of salmon, soles, &c., fried of a delicate brown according to the receipt already given, and served with a fine gravy is a very nice dish.

If required to be very savory, make a fish force-meat, and lay it thickly on the fish before frying; fillets dressed in this way are usually arranged round the dish, and served with a sauce made of good stock, thickened and seasoned with cayenne pepper, lemon juice, and mushroom essence; piccalilli are sometimes added cut small.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Stewed Fish With Balls - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Stewed Fish With Balls - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Stewed Fish With Balls


Time—1½ hour



Ingredients



3 lbs. fish, 2 small onions, 2 tablespoonfuls sweet oil, 1 pint cold water, nutmeg and ginger, pepper and salt to taste, a pinch of powdered saffron, juice of 3 lemons, 1 tablespoonful flour, 2 eggs; (for the balls) a piece of salmon, chopped parsley, bread-crumbs.


Instructions



Chop the onions, stew till tender in the oil in a stew-pan, take out one-third for balls, add the fish and water, season with salt, pepper, ginger and nutmeg. 


When the liquor boils, place the balls (see below) on the top of the fish and cook ¼ hour, then draw the stew-pan to the side of the fire. 

Mix the flour to a smooth paste with a little cold water in a separate basin, add the lemon-juice, 1 whole egg and 1 yolk beaten, the saffron, and mix all well together. 

Take a pint of the fish-liquor from the stew-pan, add this gradually to the contents of the basin, stirring all the time. 

When thoroughly mixed, pour it back into the stew pan, from which must previously be taken some of the fish-liquor, if there seem too much. 


Tilt the stew-pan backwards and forwards till the sauce has thickened sufficiently. 
Serve hot or cold, with the sauce poured over the fish and balls, and garnish with parsley and slices of lemon.


To Make The Balls



Chop the salmon very fine; add the remainder of the onion chopped fine, parsley, white of egg beaten, pepper, salt, nutmeg, ginger, and sufficient bread-crumbs to make them the right stiffness.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Baked Salmon With Tomatoes - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Baked Salmon With Tomatoes - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Baked Salmon With Tomatoes - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Baked Salmon With Tomatoes



Time—¾ hour



1 salmon, 1 onion, 4 tomatoes, 2 tablespoonfuls oil, 1 lb. potatoes, pepper and salt to taste, the juice of a lemon, chopped parsley.

Slice the onion and tomatoes, heat them in a tin with the oil, salt and pepper. 




Baked Salmon With Tomatoes - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Wash the salmon and dry it well, put it in the tin, season it, dredge it with flour, and baste it with the oil. 
Parboil the potatoes and put them round the fish to get brown. 

When dishing up, squeeze the lemon-juice over the fish and sprinkle with the chopped parsley.

Baked Salmon With Tomatoes - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Stewed Salmon - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Stewed Salmon - Fish - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Time—1 hour

Ingredients



¾ pint porter, 2 Spanish onions, ground ginger, nutmeg, allspice, ground cloves, pepper and salt to taste, juice of three lemons, 1 dessertspoonful vinegar, ½ lb. real black treacle.

Instructions


Stew a crust of bread and the onions in the porter. When tender, take out the crust, and put in the fish with the spice, lemon-juice, vinegar, pepper and salt. When the fish is nearly cooked, add the treacle gradually, cook 3 minutes, and serve cold with slices of lemon between bunches of scraped horse-radish.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen


The Lust Of Mobs, The Greed Of Priest, The Tyranny Of Kings

The Lust Of Mobs, The Greed Of Priest, The Tyranny Of Kings



Under The Romanoffs - A Book of Jewish Thoughts



The plaything of a heartless bureaucracy, the natural prey of all the savage elements of society, loaded with fetters in one place, and in another driven out like some wild beast, the Russian Jew finds that for him, at least, life is composed of little else than bitterness, suffering, and degradation.


For magnitude and gloom the tragical situation has no parallel in history. Some six millions of human beings are unceasingly subjected to a State-directed torture which is both destructive and demoralizing, and constitutes at once a crime against humanity and an international perplexity.


LUCIEN WOLF, 1912.

EACH crime that wakes in man the beast,
Is visited upon his kind.
The lust of mobs, the greed of priest,
The tyranny of kings, combined
To root his seed from earth again,
His record is one cry of pain.

Coward? Not he, who faces death,
Who singly against worlds has fought,
For what? A name he may not breathe,
For liberty of prayer and thought.


EMMA LAZARUS, 1882.



Excerpt From A Book of Jewish Thoughts By Dr. J H. Hertz

White And Brown Bread Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

White And Brown Bread Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



White And Brown Bread Sandwiches


If a novel sandwich is wanted, butter alternate slices of brown and white bread and pile them one above the other in a loaf. Cut the new loaf across the slices, butter them and pile them so that when this second loaf is cut, the slices will be in white and brown blocks. Press the slices very closely together before cutting at all.


Bread should be twenty-four hours old and cut in thin, even slices. If fancy forms are desired, shape before spreading with butter. Cream butter and spread evenly.



Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Fish Stewed Brown - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Fish Stewed Brown - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Fish Stewed Brown


Fry some fish of a light brown, either soles, slices of salmon, halibut, or plaice, let an onion brown in a little oil, add to it a cup of water, a little mushroom ketchup or powder, cayenne pepper, salt, nutmeg, and lemon juice, put the fish into a stew-pan with the above mixture, and simmer gently till done, then take out the fish and thicken the gravy with a little browned flour, and stir in a glass of port wine; a few truffles, or mushrooms, are an improvement.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Fish Fried In Oil - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Fish Fried In Oil - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

 

Fish Fried In Oil


Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used. 

When prepared by salting or drying, as above directed, have a dish ready with beaten eggs, turn the fish well over in them, and sprinkle it freely with flour, so that the fish may be covered entirely with it, then place it in a pan with a good quantity of the best frying oil at boiling heat; 

Fry the fish in it gently, till of a fine equal brown colour, when done, it should be placed on a cloth before the fire for the oil to drain off; great care should be observed that the oil should have ceased to bubble when the fish is put in, otherwise it will be greasy; the oil will serve for two or three times if strained off and poured into a jar. 

Fish prepared in this way is usually served cold.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

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The Secret To Cooking The Typical American Cheeseburger

The Secret To Cooking The Typical American Cheeseburger


Each year, Americans consume about 38 billion hamburgers. An enduring favorite, hamburgers are an iconic American food. 


But what do Americans define as the classic American hamburger? 

According to the recent survey conducted by the Caravan Opinion Research Corporation for The Johnny Rockets Group restaurant chain, Americans still prefer the classics. 


Despite the advent of gourmet hamburgers, 74 percent of Americans believe the cheeseburger best embodies the classic American hamburger. 


Eighty-six percent of Americans also prefer beef hamburgers over turkey or veggie patties. 


When it comes to toppings, most respondents agree simplicity is key, with 40 percent choosing raw onions over grilled.


What is the secret to cooking your own classic cheeseburger?


"From my personal experience, the best way to create that mouthwatering balance of beef and cheese is to grill the meat with the cheese on top," says Mike Shumsky, Johnny Rockets chairman and chief executive officer. "A true cheeseburger connoisseur will wait until the meat is fully cooked, then add a slice of cheese and cover for 30 seconds so that the cheese melts perfectly."


Here's a recipe for the restaurant's classic cheeseburger, the Rocket Single:


Rocket Single Ingredients


  • Hamburger bun
  • Special sauce (mix thousand island dressing, dijon mustard and hot sauce to taste) 
  • 1 slice of cheddar cheese
  • 1/3 lb. fresh ground beef, seasoned, hand-pressed and grilled
  • Fresh lettuce
  • Ripe tomato
  • Onion (sliced)


Instructions:


  • Grill the hamburger, according to preference, until its internal temperature reaches 160 F. 

  • Place cheese on top and cover for another 30 seconds. 

  • Place in a bun. 

  • Mix dressing and spread it on the bun. Layer on tomato, lettuce and onion. 


How do you make a hamburger a classic?


Grill the meat with the cheese on the top, says one popular hamburger chain. 

Cover for 30 seconds to make the cheese melt perfectly.